CA 101 — Introduction to Food Service, Safety, and Sanitation

2 credits · 2 hours

This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. This course meets current food protection standards for regulatory agents. ServSafe Manager Certification Exam will be administered.

Part of

• Culinary Arts Management (A.S.)
• Culinary Arts Management (CERT)
• Hospitality Management (AS-T)
• Culinary Arts: Professional Baking and Pastry (A.S.)
• Culinary Arts: Professional Baking and Pastry (CERT)
• Culinary Arts: Professional Cooking (A.S.)
• Culinary Arts: Professional Cooking (CERT)

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